Ham, vegetable and egg cupScreen stays on
Weigh · step 1 of 8
Servings
Weigh
Ham, sliced
24 g
Put the bowl on the scale and press tare before each one.
Weigh
Egg, whole, raw
50 g
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Zucchini, raw
40 g
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Tomato, raw
32 g
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Cheddar cheese, medium
20 g
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Butter, unsalted
5 g
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Onion, raw
20 g
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Olive oil
12 g
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Whipping cream, 35%
13 g
Weigh
Green bell pepper, raw
32 g
Grams change with the number of servings; the carbs in each serving stay the same.
Set the oven to 350 °F (180 °C).
Cut all the vegetables to a similar size.
Soften them gently in the butter and olive oil, then add a little seasoning and a pinch of dried herbs.
Press the ham into a ramekin to make a cup and spoon the vegetables in.
Whisk the egg and cream together and pour over.
Bake on a tray for 15 minutes, scatter the cheddar over, then return it for about 5 minutes until bubbling and golden.
Rest it for 5 minutes before eating.